hotels • venues • festivals


Green Building

Pioneering efficient, sustainable solutions promotes harmonious living. By focusing on the built environment, we affect positive change felt over lifetimes on a massive scale.

We have a dynamic team of consultants and engineers who are experienced working with buildings of all stages: development and planning, operating, and upgrading. We,

  • Guide and educate clients to improve building design and construction

  • Advocate for intelligent policies and city codes that benefit the world around us

  • Propose strategies to reduce energy consumption

  • Improve waste systems with education and workshops

  • Design on-site edible gardens

The work we do aligns to the framework of the UN Sustainable Development Goals (SDGs), UN Global compact and the objectives set in The Paris Agreement at COP21.


Plantbased Events

Food innovation is happening everywhere. Amplified by social media sharing, everyone is learning about exciting things coming from chefs across the globe— and customers now expect just that every time they dine.

Plantbased F&B Program

We connect hotels with plantbased companies, chefs and trends to create delicious cuisine and experiential events. Key elements include:

  • Pop-Up Menu

  • Guest Chef

  • Strategic Food Brand Partners

  • Menu Co-Development and Pricing Strategies

  • Education, Workshops, Panels

  • Biodynamic Wines

  • Local-Food Systems

  • Urban Farm Design

  • Plantbased F&B Crawls

  • Hands-On Food Workshops

  • Food Festival Representation


Responsible sourcing

Companies who invest in innovative food-and-beverage programs, differentiate from their competitors and drive unique guest experiences.

Farm-to-table has become mainstream because customer interest in ingredients is getting stronger. With pressures of being healthy and being mindful to our environmental impact, partnering with mindful suppliers benefits everyone.

Developing a Sustainable Food Policy is an ideal way for restaurants to audit current practices and discover opportunities to raise standards. A philosophy of food transparency helps guests to make judgements and choices about the quality of a restaurant, while empowering Chefs to work closer with their supply chain. Accountability can be achieved with checklists and regular re-training.

regenerative Food Systems Program

The true meaning of a successful business is one that improves people, planet and community.

Kanyini Collective is developing a program which guides hospitality managers to take leadership in their local food system. We strive to meet demands for food that serves both our tastebuds, culture and positive contribution to local ecosystems. Key elements of this program include:

  • Education on waste and circular economies: recycling, composting, water harvesting

  • Purchasing from food vendors who prioritize organic, fair-trade or equivalent ethics, biodegradable packaging and products, and have plant-forward initiatives

  • Partnerships with local, regenerative and biodynamic farms

  • Custom edible garden design (on-site) and maintenance

  • Experiential F&B events and community workshops

  • Marketing messaging and media production

freehand kitchen the exchange


When we realize that we’re all in this together, we can make a significant change. We are doing our part to educate. Our network of Engineers, Farmers, Environmentalists, Holistic Health Practitioners and Nutritionists, host resourceful workshops that help organizations adopt a more “whole-systems” approach with their team and environment.


As an approved Education Provider for AIA and the USGBC, our consultants regularly speak at local and national green building conferences.


Ethical Purchasing

There’s a rise in supply-chain awareness. People today are more educated and have more discerning taste. They expect products and ingredients to be chosen with care, and they want brands to have purpose.

A Procurement Policy

Having a guide for buyers ensures environmental, social and ethical values are considered while making decisions.

Recommendations below are jump-off points for managers to reference as they develop their Policies:

  • Ingredients in restaurants, bars, bathroom toiletries and spa products are non-toxic

  • Food is strictly NON-GMO

  • Prioritization to organic, local, in-season fruits and vegetables

  • Wines are biodynamic

  • Single-use items and plastic are reduced to a minimum
    — Re-fillable or reusable materials like glass or stainless steel are preferred
    — Paper and plastic come from post-consumer recyclables or are biodegradable / compostable

  • Suppliers pay farmers and manufacturers of products fair wages: Fair-Trade Certification or Direct-Trade that is equivalent or better are sought as the standard for commodities like coffee, tea and chocolate

  • Low-toxic paint

  • Cleaning supplies are biodegradable — they don’t pollute waterways when they go down drains

  • Furniture and textiles are made of natural materials over synthetic to reduce plastic pollution via washing machines

  • Leather is made from plants. No animals are converted to inanimate objects.

  • Staff Training is revisited often — knowledge and accountability are key to embedding responsible procurement throughout the business

reusable straw